Asparagus Ribbon Salad

Categories: Salad- Salad Dressings- Slaw

Ingredients

• 1 1/2 bunches asparagus (12 oz.) washed and trimmed
• 1 1/2 cups fresh or frozen peas
• 2 cloves garlic, peeled and halved
• 3 Tbsp. champagne vinegar or white wine vinegar
• 3 Tbsp. olive oil
• 1/3 cup grated parmesan cheese
• 2 cups arugula

Directions

1. Cut half of one bunch of asparagus into 1-inch pieces (3/4 cup). In a medium saucepan bring about 5 cups water to boiling. Add asparagus pieces; cook 2 to 3 minutes or until bright green and crisp-tender. Transfer to a bowl of ice water until cold; drain. Repeat with fresh peas. (For frozen peas, skip cooking, rinse under water to thaw.)

2. For asparagus-pea pesto: In a food processor combine asparagus pieces, 1 cup peas, garlic, and vinegar. Cover; pulse several times to chop. Scrape sides. Pulse again until mixture forms a paste. With machine running, slowly pour in olive oil. Add Parmesan; pulse to combine. Transfer to bowl. Season with 1/2 tsp. salt and 1/4 tsp. black pepper; set aside.

3. Using a sharp vegetable peeler, peel remaining asparagus to create thin ribbons. Slice any remaining pieces. In a large bowl, combine asparagus ribbons, arugula, and remaining 1/2 cup peas. Add 1/2 cup pesto; toss to coat.

4. (Refrigerate remaining pesto up to 1 week. Use as dip for chips, or toss with pasta and shrimp for a quick lunch.)

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